Description
Winemakers Notes
TERROIR
The few rolled pebbles give it its minerality. It is expressed on a light, filtering, poor and warm terroir.
WINE MAKING
The Viognier is 100% destemmed, put in the cold before vatting at low temperature for 24 hours, then racked and put in vats for at least 30 days, for its fermentation. Bottling takes place at the estate.
AROMAS & PAIRING
Notes of peaches, lychee and William pear.
Aperitif, foie gras, raclette, fish in sauce, mussels, goat cheese, Roquefort…
HARVEST
Manual / Mechanical
SERVING TEMPERATURE
13°C
GUARD POTENTIAL
10 years
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